Raspberry & Cream Stuffed Croissant Bread Pudding

I had a friend request my recipe for

My Bread Pudding.

That got me to thinking... that I hadnt 

made any other flavored bread pudding.

(That just wont do!)

I had just bought some fresh

raspberries I needed to use,

so I got busy in the kitchen thinking

up this new creation.

I even had it as one of my

"taste tester" items to be 

judged by friends.

I am pleased to say the vote

was unanimous = A HIT!

 This will make (10) individual

croissant servings.

Raspberry and Cream Stuffed

Croissant Bread Pudding

10 Small Croissants~cut length wise

3 C. Fresh Raspberries

1/2 C. Sugar

1 tsp. Almond Extract

dash of Cinnamon

4oz. Cream Cheese~softened

1/3 C. Brown Sugar

1/8 tsp. Nutmeg

4 Egglands Best Eggs

1 C. Heavy Whipping Cream

Start by mixing together the berries, sugar,

cinnamon and almond extract. ~Let set for 15 minutes.

In one bowl combine cream cheese,

brown sugar and nutmeg.

In a second bowl beat together

the eggs and heavy cream.

Now it is assembly time:

Take each croissant and spread both

sides with the cream cheese mixture.

Then add the fresh berries.

Fold and dip into the egg-cream.

Repeat a second time.

(for this, it is ok to double dip!)

Place each on into your baking dish,

you might have to squeeze them in.

When all have been dipped, you will 

want to pour the remaining egg-cream 

mixture over top.(I also tapped each one

down with my fingers to let the mixture

soak in a bit more.) 

To finish this off I then took the 

remaining raspberries and dotted 

them over the top.

Now your going to want to let this

set and "soak" for at least 1 hour.

Or overnight. Take this out of the

fridge at least 30 minutes before

you place it on a preheated 

oven of 375 degree's.

Bake for 40 Minutes.

Let it cool for 15 minutes 

before you serve.

*I like to serve it with my

warm Homemade Syrup.

Served Warm or chilled it is

DELICIOUS! 

Lark